Everything’s better with chocolate! And with Chēbē you can be enjoying these delicious gluten and grain free biscotti biscuits in under an hour!
- 1 package (7.5 oz) Chebe All-Purpose or Original Bread Mix
- ½ cup almond flour or 50g finely ground blanched almonds (may use millet flour)
- 5 Tbsp cocoa powder
- 6 Tbsp sugar
- 6 Tbsp cold butter (or dairy free margarine), cut into small pieces
- 1 large egg
- 2 Tbsp water
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Preheat oven to 350F.
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Combine the Chebe Mix, almond flour, cocoa powder and sugar (may be done with a fork and a bowl, or with a food processer).
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Add the butter and continue blending until it becomes a coarse meal. Add the egg and continue until it comes together. Add the water and continue mixing well.
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Finish making the dough by kneading it with your hands until it becomes smooth and well blended.
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Roll dough with a rolling pin into a rectangle block of about 12”L x 4”W x ½”(Use a straight edge to make it edges neat.)
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Sprinkle with powdered sugar. Bake at 350F for 15 minutes.
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Remove, slice in 1” strips and spread to ½” spacing. Return to oven for 15 minutes.
Eat fresh, store them in an air-tight container for 4-5 days, or freeze for later.
To make these extra-delectable, melt chocolate chips in a double-boiler. Dip the tips of the biscotti in the melted chocolate and place them on waxed paper to dry.
If you want to jazz it up a bit, throw in a handful of chopped walnuts, pecans or macadamia nuts.
Like our customer above, substitute the water with espresso to intensify the flavor!
These ingredients also make our Chocolate Crust for Pies/Tarts.
“Thank you for giving us options.. We 
💓 you CHEBE!!” – Belinda S.B.